How to Make Sourdough
Learn to create and maintain a sourdough starter from scratch, then bake artisan bread with a tangy, complex crumb.
Sourdough bread is made with a naturally fermented starter containing wild yeast and lactic acid bacteria. Unlike commercial yeast breads, sourdough develops complex flavors, a chewy texture, and a crispy crust through slow fermentation. Creating a starter from scratch takes 7-14 days, but once established it can last a lifetime with proper care. The process is simple: flour, water, time, and patience.
Equipment
- Glass jar (32oz / 1L)
- Kitchen scale
- Wooden spoon or spatula
- Rubber band (for marking rise)
- Breathable cover (cloth or loose lid)
- Large mixing bowl
- Bench scraper
- Dutch oven or baking stone
- Banneton or proofing basket
- Bread lame or sharp razor blade
Ingredients
- All-purpose or bread flour
- Whole wheat or rye flour (for feeding)
- Filtered water (room temperature)
- Non-iodized salt (for baking)
Workflow
Day 1: Initial Mix
24 hoursWeigh flour
Measure 50g whole wheat or rye flour into your jar. Whole grains have more wild yeast and bacteria.
Add water
Add 50g room temperature filtered water (70-75 F / 21-24 C).
Mix thoroughly
Stir vigorously until no dry flour remains. The mixture should be thick like pancake batter.
Mark the level
Place a rubber band around the jar at the mixture level to track rise.
Cover and rest
Cover loosely with cloth or a lid (not airtight) and leave at room temperature.
Ready When
Days 2-5: Early Feedings
4 daysDiscard half
Remove and discard approximately half of your starter (or save for discard recipes).
Feed starter
Add 50g flour (mix of whole wheat and all-purpose) and 50g water.
Mix and mark
Stir well, scrape down sides, and mark the new level with your rubber band.
Ready When
Days 6-14: Twice Daily Feedings
Up to 9 daysMorning feeding
Discard all but 50g starter, add 50g flour and 50g water.
Evening feeding
Repeat: discard to 50g, feed with 50g flour and 50g water.
Ready When
Ongoing: Maintenance
Room temperature option
Feed once or twice daily if keeping at room temperature.
Refrigerator storage
Feed starter, let it rise for 1 hour, then refrigerate. Feed once a week.
Troubleshooting
Common issues and how to fix them. Something look off? Find your symptom below.
Food Safety
Hygiene
Check starter for fuzzy mold before each use. Pink, orange, or fuzzy growth is not normal.
Use non-chlorinated, filtered water. Chlorine inhibits fermentation cultures.
Wash all jars, lids, and utensils with hot soapy water. Rinse well - soap residue can inhibit cultures.
Temperature
Never eat raw flour or raw dough. Raw flour can carry E. coli or Salmonella. Bake all dough to an internal temperature of at least 190 F (88 C).
Equipment
Sourdough is not gluten-free. Long fermentation breaks down some gluten proteins, but it is NOT safe for people with celiac disease.
Avoid reactive metals (aluminum, copper, uncoated cast iron). Use glass, ceramic, or stainless steel.
Storage
Store refrigerated starter and feed weekly. Bring to room temperature 12-24 hours before baking.
Keep a dried backup of your starter on parchment paper. Store crumbled pieces in the freezer as insurance.
When to Discard
Fuzzy mold growth (any color)
Any fuzzy mold - white, green, blue, black, pink, or orange - means the starter is contaminated. Discard the entire batch and start fresh.
Pink or orange streaks
Pink or orange coloration can indicate Serratia marcescens or other harmful bacterial contamination. Discard immediately.
Putrid or cheesy smell (not just sour)
A healthy starter smells sour, yeasty, or mildly alcoholic. A smell like vomit, unwashed clothes, or rotting food indicates harmful contamination.
Storage Guidelines
Room Temperature
Active starter: feed every 12-24 hours at 70-75 F (21-24 C). Discard and feed if not used within 48 hours.
Refrigerated
Feed starter, let rise 1 hour, then refrigerate. Feed once a week minimum. Pull out 12-24 hours before baking.
Frozen
Dry starter on parchment, crumble, and freeze. Rehydrate by mixing with flour and water, then resume feeding schedule.
Shelf Life
Indefinite with proper maintenance. Dried backup lasts years in the freezer.
Flavor Variations
Once you have mastered the basics, try these flavor combinations to take your ferments to the next level.
Everything Seed
A savory seeded crust inspired by the classic everything bagel, with sesame, poppy, and onion giving each slice a satisfying crunch.
Ingredients
- 2 tbsp sesame seeds (white or black)
- 1 tbsp poppy seeds
- 1 tbsp caraway seeds
- 1 tbsp dried minced onion
- 1 tsp flaky sea salt
Toast seeds in a dry pan for 2 minutes before mixing to deepen flavor.
Olive & Rosemary
A Mediterranean classic. Briny kalamata olives and fragrant rosemary infuse every slice with savory depth.
Ingredients
- 120g kalamata olives, pitted and roughly chopped
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp good olive oil
- Zest of 1 lemon
Pat olives dry thoroughly or excess brine will make the dough sticky.
Cheddar & Jalapeno
Sharp cheddar and roasted jalapeno in a tangy sourdough loaf that toasts beautifully.
Ingredients
- 150g sharp cheddar, cut into 1cm cubes
- 3 jalapenos, roasted, seeded, and chopped
- 1 tsp smoked paprika
Freeze cheese cubes for 20 minutes before folding in to prevent melting during bulk fermentation.
Cranberry & Walnut
Tart dried cranberries and earthy toasted walnuts complement sourdough natural acidity beautifully.
Ingredients
- 100g dried cranberries
- 100g walnuts, toasted and roughly chopped
- 1 tsp cinnamon
- Zest of 1 orange
Soak dried cranberries in warm water for 10 minutes to plump them before adding.
Dark Rye & Caraway
A Nordic-inspired loaf with moist, dense crumb, earthy rye flavor, and fragrant caraway seeds.
Ingredients
- 150g dark rye flour (replacing 30% of bread flour)
- 2 tbsp caraway seeds
- 1 tbsp fennel seeds
- 1 tsp black pepper
Rye absorbs water differently - add an extra 30-40ml of water per 100g of rye flour substituted.
Roasted Garlic & Herb
A whole head of slow-roasted garlic turns mellow and sweet, infusing the crumb with deep, caramelized flavor.
Ingredients
- 1 whole head garlic, roasted and squeezed out
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, snipped
- 1 tbsp olive oil
Mash roasted garlic into the initial water mixture for even distribution. Raw garlic inhibits fermentation - always roast it first.
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